Mangoes Diablo {Mangoes Flambéed in Tequila}

Mangoes Diablo (mangos flambeed in tequila) over Vanilla Ice Cream -

It’s winter.  It’s cold. Sitting by the fire is a favorite pastime.  Why not eat food on fire too? Well not literally WHILE it’s on fire. Making a flambé dessert does not only have to be reserved for old school table-side service at fancy restaurant outings.  It’s not difficult to do at home though should be done with full attention; not while chasing kids, talking on the phone, texting or anything distracting you from the task at hand.

Last year about this time I was asked to prepare a traditional Southern dish for the roll out of a TV show about southern cooking.  I made a Classic Bananas Foster If you have not had the pleasure of trying Banana Foster is it bananas cooked in butter, brown sugar, banana liqueur and rum, flambéed at the end.  It is served on vanilla ice cream and is dreamy.

Mangoes Diablo (mangos flambeed in tequila) over Vanilla Ice Cream -

I was researching the history of the dish and ran into Mangoes Diablo, a similar flambéed dessert made with mangoes and tequila.  After and eyebrow raising ‘oooo’ it was deposited on my ‘blog dishes to make in the future’ list and forgotten about.  Perhaps prompted by the constantly low temperatures lately, it sprang to mind and seemed like the perfect time to make it.

Ripe Mangoes for Mangoes Diablo (mangos flambeed in tequila) -

When making the announcement I’d be preparing it, my husband’s first question was ‘is it actually mango season?’  Great question.  Most of the mangoes sold in the U.S. are from Mexico, Haiti, Guatemala, Brazil, Peru and Ecuador.  There are six main varieties of mangoes, each having a different season.  Between the growing regions and mango varieties, some type of mango (if not multiple types) is available all year round.  So guess that means for preparing this recipe, it’s always mango season!

The dish is simple and I think sort of elegant.  Slices of mangoes are sautéed in butter and brown sugar, with Citronage (an orange liqueur which is a distilled in Mexico) and lime juice, to finally be lit on fire with some tequila.  I serve it over vanilla ice cream which I pre-freeze into balls beforehand to slow the melting of the ice cream when piled with hot mangoes.

Mangoes Diablo (mangos flambeed in tequila) over Vanilla Ice Cream -

A tricky thing I’ve found about flambéing is that the flame is very light or colorless; not the raging fire you see in restaurants.  It’s important to clear the area around the pan from things that could catch fire and allow the flame to fully die down.  It only flames for a few minutes but allow it time so you don’t accidentally stick your hand in the flame!

Flambeeing Mangos for Mangoes Diablo (mangos flambeed in tequila) -

Mangoes Diablo is a unique dessert with a tropical flavor you’ll love.  It can be served individually or from a main dish as shown in the photos.  Whichever way you serve it will make a meal special and out of the ordinary. And of course delicious.

Mangoes Diablo {Mangos Flambéed in Tequila}


  • 1-pint Vanilla Ice Cream
  • 4 tablespoons Unsalted Butter
  • ¾ cups Light Brown Sugar
  • 1 tablespoon Lime Juice
  • 3 tablespoons Citronage (or alternative orange liqueur such as Grand Marnier)
  • 3 large Mangos, ripe but still firm enough to peel and slice; peeled and cut into ¼-inch thick strips
  • ¼ cup White (Blanco) Tequila
  • Ground Cinnamon


  1. The day prior to serving the dessert: line a large baking sheet with parchment paper. Scoop ice cream into balls and place them onto the prepared baking sheet leaving room in between each ice cream ball. Place in the freezer overnight to fully freeze them.
  2. In a large, heavy skillet, heat the butter over medium-high heat to melt. Add the sugar and stir to fully combine and allow the sugar to begin to dissolve.
  3. Lower the heat slightly and carefully pour the lime juice and Citronage into the pan and begin stirring immediately to incorporate. Continue to stir until the sugar is fully melted; 1-2 minutes.
  4. Add the mangos, stir to fully coat and allow to cook until the mangoes soften slightly; 3-5 minutes. Stir periodically.
  5. Carefully pour the tequila into the skillet, turn the heat back to medium-high and light the liquid toward the outside of the pan (by an edge) with a fireplace match or grill lighter (something long). The skillet will flambé however the fire may be almost invisible. Allow the fire to burn out; 2-3 minutes.
  6. Assemble the ice cream balls either in a central serving bowl or platter, or in individual bowls. Using a slotted spoon, add the mangoes on top of the ice cream, drizzle with some of the sauce from the skillet and sprinkle lightly with cinnamon. Serve immediately.

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Mangoes Diablo {mangoes flambeed in tequila} dessert over Vanilla Ice Cream



  1. says

    Love mangoes, but the fibers always cling to the seed and sometimes even the peel, so such neat slices have always eluded me. Is there a more user-friendly species — or do have a secret?

    • says

      I used the type you see in the post Claire and find for this making sure they are ripe but not overly soft allows them to be cut more easily. Also the mango pitter shown as part of the ‘equipment used in this post’ is handy. I peel them with a vegetable peeler then cut along the seed on one side and make that into slices, and repeat. You can usually tell where the pit is by the shape of the mango. Since these simmer a bit before flambeeing it softens them too. I find them difficult to peel and cut when they are overly ripe because they are so juicy!

  2. says

    We are big mango fans around here and I love learning new ways to incorporate them. I will let my husband do the flambéing while I take a sip or two of the tequila.

  3. Crystal says

    Mango is one of my favorite fruit flavors, but I just don’t have them enough. I could go for something sweet right about now.

  4. says

    This is definitely a wonderful way to make a special dessert topping at home. I always look for hints on tasty ways to prepare mangoes, since they’re always in season. The flambé looks like a great option.

  5. Jacqui says

    I just tried this – six stars out of five. I flambeed with Jamaican rum and home-made liqueur (tropical fruits steeped in gin). It was served with vanilla crepes and home-made local banana ice cream – rum and raisin flavour. But by far and away the best bit was the mangoes! Stunning. Thank you for the inspiration.

    • says

      Now I’m starving for a bite Jacqui! You can’t beat 6 stars out of 5; so glad you loved it. Thanks so much for leaving your comment. I always love knowing when people make the recipes!

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